Kae SprungHostLauren DavisGuest
They're an edible archive of indigenous innovation, Spanish colonization, and globalization, and somehow also served out of a drive-thru window at 2:00 A.M. with extra fire sauce packets.

In the Popol Vuh, the 16th century K'iche' Maya text rooted in much older pre-Hispanic beliefs, the gods created humans out of corn dough, or masa.

Enter nixtamalization, a brilliant chemical process where maize is soaked and cooked in alkaline solution, often lime water.

This unlocks niacin, improves protein availability, and transforms the texture of the dough, making it pliable and flavorful.

And this might sound familiar if you've listened to the History of Breakfast Burritos episode of Sprung on Food, and if it doesn't, you can watch that episode on YouTube or available wherever you get your podcasts.

During the time of the Aztecs, or Mexica people- Tortillas made from nixtamalized corn were a dietary staple.

People used them to carry other foods, fish, insects, beans, squash, or chili sauces.

He documented that indigenous peoples of Tenochtitlan ate zacali, AKA tortillas, with almost everything.


They're an edible archive of indigenous innovation, Spanish colonization, and globalization, and somehow also served out of a drive-thru window at 2:00 A.M. with extra fire sauce packets.

In the Popol Vuh, the 16th century K'iche' Maya text rooted in much older pre-Hispanic beliefs, the gods created humans out of corn dough, or masa.

Enter nixtamalization, a brilliant chemical process where maize is soaked and cooked in alkaline solution, often lime water.

This unlocks niacin, improves protein availability, and transforms the texture of the dough, making it pliable and flavorful.

And this might sound familiar if you've listened to the History of Breakfast Burritos episode of Sprung on Food, and if it doesn't, you can watch that episode on YouTube or available wherever you get your podcasts.

During the time of the Aztecs, or Mexica people- Tortillas made from nixtamalized corn were a dietary staple.

People used them to carry other foods, fish, insects, beans, squash, or chili sauces.

He documented that indigenous peoples of Tenochtitlan ate zacali, AKA tortillas, with almost everything.

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